Fractionation and characterization of yeast proteins

✍ Scribed by Rajcheva-Roshkova, Z. G. ;Djukiandjiev, S. V. ;Pavlova, K. I.

• Publisher: John Wiley and Sons
• Year: 1989
• Tongue: English
• Weight: 243 KB
• Volume: 33
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19890330404

✦ Synopsis

Fractionation and characterization of yeast proteins Z. G. RAJCHEVA-ROSHKOVA, S. V. DJUKIANDJIEV and K. I. PAVLOVA Fractional profile of proteins from baker's, brewer's, and alcoholic yeasts was studied, applying a consecutive treatment of commercial biomasses, with solutions with a gradient of ionic strength and pH. It was found that a large part (35-50 %) of total proteins from investigated biomasses is extracted by means of 0.01 M KCl, pH 7.0, which together with proteins extracted by means of 0.65 M KCl, pH 9.5, makes the part of the easily extractible proteins (50-64% of the total protein amount). The remaining part of proteins is extracted by means of alkaline solutions only. The amino-acid composition of the isolated fractions indicated that they are suitable for usage as food product ingredients.